Autumnal Chicken and Pear Skillet with Walnuts and Thyme
Juicy chicken breast meets golden-brown potatoes, caramelized pear and toasted walnuts. With thyme and honey, this becomes an autumnal one-pan dish that is ready in a single pan.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 300 g Chicken breast fillet
- 400 g waxy potatoes
- 1 pc Pear
- 1 pc Onion
- 40 g Walnut kernels
- 1 bunch Thyme
- 1 tbsp Honey
- 20 g Butter
- 1 tbsp Cooking oil
- 50 ml Water
- Salt
- Pepper
Method
- Wash the potatoes and cut them into roughly 2 cm cubes. Peel the onion and cut it into wedges. Wash the pear, quarter it, remove the core and cut it into wedges. Pat the chicken breast fillet dry and cut it into bite-sized pieces. Pick the leaves off the thyme.
- Heat the cooking oil in a large pan. Fry the potato cubes over medium heat for about 5 minutes, then deglaze with 50 ml water, season with salt, cover the pan and cook the potatoes until tender, about 8 minutes. Remove the lid, let the remaining water evaporate and fry the potatoes until golden brown.
- Add the butter and onion wedges to the potatoes and fry along for about 3 minutes. Add the chicken pieces, season with salt and pepper, and fry for about 6 minutes, turning until golden brown all over and cooked through.
- Add the pear wedges and walnuts and fry for about 2 minutes. Drizzle the honey and half of the thyme over everything, toss briefly until the pear caramelizes slightly, and season with salt and pepper to taste.
- Divide the hot dish between two plates and sprinkle with the remaining thyme.